Dive into the autumn spirit with our no-bake Pumpkin Pie Cheesecake Truffles! Crafted with a tempting mix of cream cheese, pumpkin puree, graham cracker crumbs, and spiced up with the iconic pumpkin pie spice – these bite-sized wonders are then adorned with a white chocolate finish. Yum!
I remember the day when I was grappling with a profound philosophical question: if pumpkin pie and cheesecake were to have a baby, what would it look like? It was an October evening, leaves rustling, with my kitchen windows fogging up from the apple cider I had brewing on the stovetop. As my niece doodled pumpkins on my fridge with a magnetic pencil, Eureka! The idea was born. Combining the comfort of pumpkin pie with the richness of cheesecake, voila, the Pumpkin Pie Cheesecake Truffles emerged as my ultimate autumn dessert tribute. Every bite is a trip down that reminiscent October lane.
Why You’ll Love Pumpkin Pie Cheesecake Truffles:
Alright, folks, here’s the scoop. These Pumpkin Pie Cheesecake Truffles are your autumn dream come true. First off, no oven needed – yup, no sweating over preheat settings. They’re adorably aesthetic, with a look that’s perfect for those Instagram moments (or Pinterest boards). But let’s talk flavor, shall we? Each truffle encapsulates the essence of a full pumpkin pie slice but in a size that doesn’t judge when you take another… or five. The fusion of cheesecake and pumpkin is nothing short of genius, and the graham cracker crumbs? A textural symphony. These are easy, delectable, and ridiculously cute. Honestly, what more could you ask for?
Ingredients For Pumpkin Pie Cheesecake Truffles:
Let’s break it down, culinary comrades:
- Cream Cheese: Ensure it’s softened; room temperature works best for that velvety texture.
- Pumpkin Puree: Not pumpkin pie filling, folks! Puree keeps the sugar in check.
- Sweetened Condensed Milk: This magic potion adds creaminess and sweetness in one go.
- Graham Cracker Crumbs: It’s the crumb de la crumb of truffle textures. Store-bought or home-crunched, both work!
- White Chocolate Chips or Melting Wafers: Your choice, just make sure they’re good quality. It does make a difference.
- Food Coloring: A dab will do, just enough to get that perfect pumpkin shade.
- Chocolate Chips: These are the crown jewels; the final touch turning truffles into adorable pumpkins!
How To Make Pumpkin Pie Cheesecake Truffles:
Start your culinary journey by melting butter, cream cheese, pumpkin puree, sweetened condensed milk, and that quintessential pumpkin pie spice in a medium saucepan over medium heat. This combo will be your truffle base. Keep stirring; we’re aiming for well-blended perfection.
Once it’s mingling nicely, add in the white chocolate and those glorious graham cracker crumbs. Keep stirring until that chocolate has melted into the mix.
Feeling artsy? Time to add the food coloring. Stir until you’ve got that iconic pumpkin shade. Continue to stir until the mixture thickens and gives the pan walls a little space.
Once done, transfer this delicious concoction to a greased baking sheet. Spread it evenly, like a pumpkin patch in the making. Let this beauty chill. We’re talking 2 hours or even overnight if you can resist.
Fast forward to chilled perfection: Butter those hands (also fun) and roll the dough into baby pumpkin balls.
WANT TO SAVE THIS RECIPE?
Give them a sugar bath by rolling them in a bowl of granulated sugar.
Grab a toothpick, and artistically carve in those pumpkin ridges. Top it off with a chocolate chip stem. Pure artistry!
Let them cool their heels in the fridge until you’re ready to serve. Enjoy and take a bow!
Storage Options:
Pumpkin darlings, you’ve got options! Store these truffles in an airtight container in the refrigerator for up to a week. Hosting a later bash? Pop them in the freezer in a sealed container for up to a month. When craving strikes, simply thaw and indulge!
Variations and Substitutions:
Feeling experimental? Here you go:
Vegan twist: Swap out the cream cheese for a vegan version and use coconut condensed milk. Dark chocolate chips will seal the vegan deal.
Nutty Affair: How about rolling them in crushed pecans or walnuts for an added crunch?
Spice It Up: If pumpkin pie spice is playing hard to get, mix cinnamon, nutmeg, and cloves in equal parts. Boom, DIY pumpkin pie spice!
Dark Desires: Trade white chocolate for dark chocolate for a deeper flavor note.
Natural Coloring: Not a fan of food coloring? Blend in some carrot juice or beet juice to get that orange hue!
Ah, the joy of truffle-making. Here’s to delightful bites and pumpkin dreams! 🎃🍂🍁
Pumpkin Pie Cheesecake Truffles
Ingredients
- 1 tablespoon of unsalted butter
- 4 oz of cream cheese at room temperature
- 1/2 cup of pure pumpkin puree
- One 14 oz can of sweetened condensed milk
- 2 teaspoons of pumpkin pie spice
- 1/2 cup of finely ground graham cracker crumbs
- 1/2 cup of premium quality white chocolate chips or melting wafers
- Orange food dye as required
- Granulated sugar for coating
- Chocolate chips for garnishing
Instructions
- In a medium saucepan, combine butter, cream cheese, pumpkin puree, sweetened condensed milk, and pumpkin pie spice over medium heat. Stir until well combined and thickened.
- Add white chocolate and graham cracker crumbs and stir until white chocolate has melted.
- Add food coloring until desired color is reached. Continue stirring until pumpkin mixture has thickened and releases from the sides of the pan.
- Transfer mixture to a greased baking sheet and spread out with a rubber spatula. Chill until firm, at least 2 hours and up to overnight.
- Once chilled, coat your hands in butter, then roll chilled dough into small balls.
- Fill a shallow bowl with sugar, then roll balls in sugar to coat.
- Using a toothpick, make ridges on the truffle so it resembles a pumpkin and top with a chocolate chip.
- Chill until ready to serve. Enjoy!
